Lentil Vegan Chili
This is a delicious vegan chili recipe that even hardcore meat eaters will love! It’s the perfect make ahead meal, making it great for busy weeknights or slow, leisurely weekends!
![vegan chili](https://www.redcottagechronicles.com/wp-content/uploads/2019/09/DSC_1872.jpg)
When we decided to switch to a plant based lifestyle, one thing I was going to miss was my mom’s homemade chili.
I knew I had to find a way to make a vegan chili without loosing the incredibly delicious flavor of my mom’s aware winning chili recipe.
![vegan chili](https://www.redcottagechronicles.com/wp-content/uploads/2019/09/DSC_1876.jpg)
The problem is that I am not a huge fan of the plant based ground meats. Yet, I wanted to keep the texture close to the original. Choosing lentils to replace the ground beef in her original recipe was a no-brainer.
Benefits of Lentils
- Inexpensive
- High in fibre
- Rich in B vitamins, magnesium, zinc, and potassium
- A good plant-based source of protein
- low in fat
Given they are a nutritious option, and they easily take on the the flavours of the spices, made them the perfect choice for this vegan chili recipe!
![Vegan Chili](https://www.redcottagechronicles.com/wp-content/uploads/2019/09/DSC_1870.jpg)
I think my favorite thing about my mom’s chili recipe is that it has a mildly spicy flavor. I am not one for hot spicy flavors.
Great Make ahead meal option
Another thing I love about chili, is that it tastes even better the second day or it can be frozen. I often make a double batch for a weekend meal, and freeze half for one of those nights when time is at a premium.
It can be stored in the refrigerator up to 5 days or frozen in an air tight container (I use Ziploc freezer bags) and frozen for up to 3 months.
Cold weather comfort food at it’s finest!
![Vegan Chili](https://www.redcottagechronicles.com/wp-content/uploads/2019/09/DSC_1878.jpg)
Other vegan/vegetarian recipes you might enjoy
Easy One Pot Vegetable Noodle Soup
Vegan Bakery Style Banana Muffins
![Vegan Chili](https://www.redcottagechronicles.com/wp-content/uploads/2019/09/DSC_1870-320x320.jpg)
Vegan Chili
A delicious vegan chili recipe any meat eater would love!
Ingredients
- 6 or 7 small onions, chopped
- 2 stocks celery, chopped
- 1 tablespoon olive oil
- 2 28 ounce cans diced tomatoes
- 2 14 ounce cans red kidney beans (not drained)
- 2 1/2 cups prepared lentils (see notes below)
- 2 small cans tomato paste
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon ground cloves
- 1 teaspoon dried mustard
- 2 tablespoons chili powder
- salt to taste
- Vegan cheese shreds (optional)
Instructions
- In a large stock pot over med-high heat, heat oil, add onions and celery until softened, about 5 minutes.
- Add all remaining ingredients and simmer over low heat for 1 1/2 to 2 hours, stirring often.
Notes
1 cup dried lentils yields about 2 1/2 cups cooked. Simply add 4 cups water to a saucepan with the lentils, bring to boil and reduce to simmer for 40 minutes. Drain.
Or you can use prepared canned lentils!
![Lentil Vegan Chili](https://www.redcottagechronicles.com/wp-content/uploads/2019/09/Simple-Sample-4.jpg)
Until next time…..
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I can’t wait to try this recipe! I love lentils! this looks wonderful! adding to my menu planner!
Thank you Jan 🙂
I’m soooooo going to give this a try Maureen. My daughter has gone vegan and it’s a struggle in a household full of meat lovers to find recipes we’ll all enjoy. Your lentil chilli sounds like the perfect compromise/plan
I was in the same boat Michelle, until I finally got my husband on board to plant-based! Let me know if they all enjoyed it!
That recipe looks delicious and it is nutritious. I will make it this week.
Thank you! Enjoy 🙂
I bet my meat and potato hubby would even love this chili!
Fall screams for chili and this version sounds wonderful. Love lentils.
I can’t believe that I’ve never tried lentils. Your chili looks so delicious. Can’t wait to try it!
I love a good chili any way it’s served. A no meat version like this sounds fantastic !
Thank you Cindy 🙂
Vegan chili hasn’t appealed to me until now. This looks hearty and tasty. Thanks for showing me the light!
Thank you Terri!
Since I don’t like eating meat much this is the perfect recipe. So delicious.
Yes, definitely Maria!
I’m a meat eater but when it comes to chili, I love lots of beans but family prefer more meat. This looks like a great recipe to try but might have to sneak some meat in for the guys.
Maureen, HOW did I miss the memo that you were going plant based?! I am so proud of you! This chili looks absolutely fabulous and I must make it as soon as the weather cools down!
I just love lentils! I also love chili so I am really excited to give this recipe a try!
This looks so good! What a great giveaway!
Sounds absolutely delicious! We love lentils in just about anything.
I love this chili recipe, I’m always looking for meatless options, this is on my list to try!
Delicious, Maureen!!! I do eat meat but I love a good vegan dish, too. Looking forward to making this chili recipe this winter. <3 The pecan tower looks wonderful, too, even with the contest being over.
Happy fall to you,
Barb 🙂
Perfect for the cooler weather!
Chili is synonymous with fall in our house! A bowl of chili and some college football and we’re all set for Saturday.
This looks like a wonderful meatless meal for the cooler weather!